Temperature Control and Food Storage Flashcards
6 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Temperature Control and Food Storage flashcards as text
What is the maximum time TCS food can remain in the Temperature Danger Zone before being discarded?
Answer: 4 hours total
TCS food that has been in the Temperature Danger Zone for a cumulative total of 4 hours or more must be discarded.
Which thermometer type is most appropriate for measuring the surface temperature of a grill?
Answer: Infrared thermometer
Infrared thermometers measure surface temperature without contact, making them ideal for checking hot cooking surfaces like grills.
What must be done with a thermometer after each use to prevent cross-contamination?
Answer: Clean and sanitize it
Thermometers must be cleaned and sanitized between uses to prevent transferring pathogens from one food to another.
Commercially prepared raw oysters must be received at what temperature?
Answer: 45°F or below
Live shellfish including oysters must be received at an air temperature of 45°F or below per ServSafe guidelines.
How should food service operators handle a power outage affecting refrigeration?
Answer: Keep doors closed and discard TCS food after 4 hours if power is not restored
Keeping doors closed helps maintain cold temperatures; if power is not restored within 4 hours, TCS food must be discarded.
What is the proper procedure when reheating TCS food for hot-holding?
Answer: Reheat to 165°F within 2 hours
TCS food that will be hot-held after reheating must reach an internal temperature of 165°F within 2 hours.